A delectable blend of ripe loquats, aromatic spices, and a touch of sweetness, perfect for elevating your meals.

Recipe by Mrs. Christopher Smith, taken from Bermuda’s Best Recipes 13th edition printed in 1986

6 cup loquats washed at stoned
1 large onion, chopped
1 large apple, peeled and chopped
1 1/2 cup seedless raisins
2 oz gren ginger, peeled and cut fine
4 cup sugar
1 small red pepper, finely chopped
1 tsp salt
1 tsp allspace
1 tsp nutmeg
1/2 tsp mace
2 cup cider vinegar

Wash loquats, remove stem ends and stones and cut into small piece. Prepare other ingredients. Put all together in a large saucepan and cook slowly until soft and thing. Put into jars and seal.

Bermuda’s Best Recipes was first published with 1,000 copies in 1934. A compilation of contributed recipes from Bermudian women, the legendary cookbook continued to be published regularly for many years and in 1986, the 13th edition printed a whopping 15,000 copies. The proceeds went to Warwick Parish to fund many charitable initiatives.